健康料理:寿司的起源

admin

一提到寿司就會遐想到日本？實在寿司的發源是在中國！寿司中含有豐硕的维生素和微量元素，是風行世界的康健食物。整块寿司要一口吃下，那饭香與生鱼片的香味彻底相融，将齿颊间填得满满，不留一丝裂缝，那浓香的滋味無处可逃，在口中久久盘桓；寿司不但仅是食品，它更是精巧的藝術。鱼生的标致、色采的调和和布满缔造力的拼盘组合，使你光看到它们就已胃口大開！

Get Flash Player

By Renee Dietz

卓言 選译

Sushi has a very interesting origin that has lasted for centuries and continues to be a very popular food today. Sushi is made with a combination of shellfish, cooked or raw fish, vegetables, and seasoned rice. Although Sushi is most co妹妹only linked to the Japanese heritage, it actually began in China during the 7th Century.

At that time, any fish caught had to be preserved. The only method possible was by fermentation. Raw fish was cleaned, filleted, and then pressed between layers of heavy salt and usually weighted down with some type of stone. The fish would remain this way for weeks at which the stone would be removed an無痛植牙,d then replaced with some type of light cover. The fish would stay in the salt layers for a couple of months until the fermentation process was complete.

Over time, a discovery was made that by rolling the fish in rice that had been soaked白髮變黑髮洗髮精, in vinegar the fish was fermented in a matter of days rather than months. The rice was then tossed out and the fish eaten. However, with drought and a food shortage, people began consuming the rice as well as the fish and thus, Sushi as we know it today was born.

However, in the 1800s, a famous chef by the name of Yohei was planning a large dinner party. Finding that he had not set out enough fish to serve his guests, he took a piece of fish from the freezer that had not been fermented and decided to take his chances in serving it. What he found was that frozen fish actually retained their flavor and any bacterium was killed. From this discovery, Yohei created two styles of Sushi —one called Edo, and the second, Osaka, for the city.

Sushi is usually consume毛孔清潔敷泥膜,d with hot green tea. Gari (thin slices of vinegar pickled ginger root) is offered free and eaten between bites to freshen the palate. Two kinds of sauces are usually available: one is soy sauce, which is poured on most kinds of sushi; the other is a thick sweet sauce used on eel. Wasabe (hot, green Japanese horseradish) can be added to make it spicier.

Sushi has taken the world by storm and today is a multi-billion dollar industry. The popularity of Sushi continues to rise in that people are looking for healthy food that is quick and easy to make.

With such incredible popularity as well as the health benefits of eating Sushi, it is likely that this food will continue to be a part of everyday life for many more centuries to come.

寿司有着很是有趣的發源，它传播了数百年，直到現在依然是很是受接待的美食。寿司是由贝类、熟鱼或生鱼、蔬菜和调過味的米饭夹杂而成的好菜。虽然寿司多数被認為與日本有着千丝万缕的渊源，但現實上早在7世纪時，它發源于中國。

在阿谁年月，所有捕来的鱼都要被储存起来，独一可能的储存法子就是發酵。生鱼被洗濯清洁、切成片，然後用一层层厚重的盐给压起来，凡是再压上某种石头。生鱼會以這类方法被保留数周，以後，石头被移走，转而压上一些较轻的笼盖物。接着生鱼在盐层中被保存数月，直到發酵的進程完成為止。

跟着時候的推移，人们發明可以把鱼肉卷在醋浸過的米饭中，和以往那种發酵几個月的方法比起来，這类法子仅用数天便可以發酵完。米饭则被抛弃，留下鱼肉食用。但是，因為旱灾和食品欠缺，人们在吃鱼的同時也起头连同把米饭都吃掉，因而，咱们今天所熟知的寿司便出生了。

但到了19世纪，一名名叫洋平的聞名日本厨師正在操辦大型的晚宴時，發明本身没有筹备出足够多的鱼来款待客人们，因而他便从冷藏库里掏出一方未經發酵過的鱼肉，决议碰试试看，就用它来款待客人。他發明冷冻過的鱼肉竟然保存住了其自己的味道，而细菌则都被杀死了。基于這一發明，洋平發現了两种寿司：一种叫做江户寿司，另外一种叫做大阪寿司，因大阪這座都會而得名。

寿司常常和热呼乎的绿茶一块兒搭配食用。（餐馆）會供给免费的Gari（即细条、醋腌的生姜），在每口之间食用，用来提鲜。一般有两种酱汁佐用：一种是酱油，可以倒在大大都种类的寿司上调味；另外一种是浓稠的甜汁，用于搭配鳗鱼寿司食用。山葵（一种绿色的日本辣芥末）可使寿司的味道更辛辣。

現在，寿司已風行全世界，更成了一個贩卖额达数十亿的财產。寿司因其康健和易做的特征而遭到愈来愈多的人的追捧。

因為寿司的大受接待和食用它所带来的康健好处，這类食品可能會在未来的数百年里继续風靡下去，成為人们平常饮食的一部門。